Peppermint Cheesecake Brownies (Peppermint Brownies)

By Becky Hardin

Updated Jul 29, 2025

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These Peppermint Brownies are a Christmas must in my kitchen! Rich chocolate, creamy cheesecake, and cool peppermint come together in one decadent bite. They’re festive, fun, and surprisingly easy to make. Honestly, I love them so much I bake them all year long—why wait for the holidays when they’re this good?

Easy Peppermint Cheesecake Brownies

Though Peppermint Brownies are the perfect festive treat for Christmas, I can’t get enough of them, no matter what time of year it is! They are the perfect mix of two amazing desserts, and though nothing says Christmas quite like peppermint, I still serve them for other holiday celebrations and get-togethers.

When the holiday chaos hits and I’m short on time, I’ll cheat with a boxed brownie mix for the base. It’s my little shortcut, and no one’s ever guessed—they still taste absolutely amazing. Whether it’s Christmas, a winter party, or just a cozy weekend, these Peppermint Cheesecake Brownies always hit the spot.

Recipe Card

Peppermint Cheesecake Brownies (Peppermint Brownies)

4.61 from 51 votes

Prep: 15 minutes mins

Cook: 50 minutes mins

Chill Time: 2 hours hrs

Total: 3 hours hrs 5 minutes mins

Servings: 24 brownies

Author: Becky Hardin

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Homemade peppermint brownies are topped with a layer of peppermint cheesecake for a creamy, chocolate-y dessert.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Stand Mixer

Ingredients 

1x2x3x

FOR THE BROWNIE LAYER (SEE NOTE)

• ▢ 4 large eggs 200 grams, room temperature
• ▢ 2 cups granulated sugar 400 grams
• ▢ ¾ cup unsalted butter 170 grams, melted (1½ sticks)
• ▢ 1 tsp pure vanilla extract 4 grams
• ▢ 1½ cups all-purpose flour 180 grams
• ▢ ⅓ cup unsweetened cocoa powder 28 grams
• ▢ ½ tsp baking powder 2 grams
• ▢ ¼ tsp kosher salt
• ▢ ½ cup peppermint crunch baking chips 85 grams (or crushed candy canes)

FOR THE PEPPERMINT CHEESECAKE LAYER

• ▢ 16 oz. low-fat cream cheese 454 grams, room temperature (2 bricks)
• ▢ ¼ cup sour cream 57 grams, room temperature
• ▢ ½ cup granulated sugar 100 grams
• ▢ ½ tbsp fresh lemon juice 7 grams, from ¼ lemon
• ▢ 1 tsp peppermint extract 4 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1½ cups peppermint crunch baking chips 255 grams (or crushed candy canes), divided

Video

Instructions 

• Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper or spray with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs sugar, butter, and vanilla together. Stir until completely combined.
  4 large eggs, 2 cups granulated sugar, ¾ cup unsalted butter, 1 tsp pure vanilla extract
• In a separate bowl, combine the flour, cocoa, baking powder, and salt.
  1½ cups all-purpose flour, ½ tsp baking powder, ¼ tsp kosher salt, ⅓ cup unsweetened cocoa powder
• Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in the peppermint chips.
  ½ cup peppermint crunch baking chips
• Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges.
• Bake for approximately 20 minutes. This won’t fully cook the brownies, but a film will begin to bake on top.
• While brownies are baking, prepare the cheesecake layer.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add in the sour cream, sugar, lemon juice, and peppermint extract. Beat until fully combined.
  16 oz. low-fat cream cheese, ½ cup granulated sugar, ¼ cup sour cream, ½ tbsp fresh lemon juice, 1 tsp peppermint extract
• While the mixer is on, add the eggs one at a time. Beat fully in between each egg. Add in ½ cup peppermint crunch baking chips and stir until just combined.
  2 large eggs, 1½ cups peppermint crunch baking chips
• Pour the cheesecake mixture on top of prebaked brownie bottom, smoothing to completely cover the brownie layer. Top with the remaining 1 cup of peppermint crunch baking chips, making a solid layer of the chips if possible.
• Place the baking pan back in the oven and bake for 30-35 minutes, until the center no longer wobbles and the edges are slightly browned.
• Remove from oven and let cool completely.
• Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve!

Becky’s Tips

• If you used a boxed brownie mix in place of homemade brownies, add the ½ cup peppermint crunch baking chips to the batter.
• To crush candy canes, place whole candy canes in a sealed Ziplock bag and crush with a rolling pin.

Serving: 1brownieCalories: 331kcalCarbohydrates: 41gProtein: 5gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 73mgSodium: 133mgPotassium: 96mgFiber: 1gSugar: 33gVitamin A: 364IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Peppermint Cheesecake Brownies Step by Step

Get the oven going: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper or spray with nonstick spray. Set aside.

Cream butter and sugar: Either by hand or in the bowl of a stand mixer fitted with the paddle attachment, beat 4 eggs, 2 cups sugar, ¾ cup butter, and 1 tsp vanilla together. Stir until completely combined.

Combine dry ingredients: In a separate bowl, combine 1½ cups all-purpose flour, ½ tsp baking powder, ¼ tsp kosher salt, and ⅓ cup unsweetened cocoa powder.

Combine wet and dry mixture: Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in ½ cup peppermint chips.

Transfer to baking dish: Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges. Bake for approximately 20 minutes. This won’t fully cook the brownies, but a film will begin to bake on top.

Make cream cheese mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat 16 oz. cream cheese until smooth. Add in ½ cup granulated sugar, ¼ cup sour cream, ½ tbsp fresh lemon juice, and 1 tsp peppermint extract.

While the mixer is on, add 2 eggs one at a time. Beat fully in between each egg. Add in ½ cup peppermint crunch baking chips and stir until just combined.

Pour and bake: Pour the cheesecake mixture on top of pre-baked brownie bottom, smoothing to completely cover the brownie layer. Top with the remaining 1 cup of peppermint crunch baking chips, making a solid layer of the chips if possible.

Place the baking pan back in the oven and bake for 30-35 minutes, until the center no longer wobbles and the edges are slightly browned. Remove from oven and let cool completely.

Refrigerate and serve: Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve!

How to Store

Keep these in the refrigerator both before and after serving. Leftovers can be kept for up to 1 week. You can also freeze leftovers in individual servings or whole for up to 2 months. Thaw in the fridge overnight before serving.

Serving Suggestions

I love to go all out with my holiday desserts, as it gives me a good excuse to indulge a little. You’ll usually find a batch of rum balls for the adults and Christmas sugar cookies for the kids. And, no holiday dessert table of mine is complete without red velvet cupcakes.

more christmas desserts

Chocolate Pecan Pie

Apple Cupcakes

French Silk Pie

Snowball Cookies (Nutella Stuffed)